| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Goan |
Goanese |
1 |
Servings |
INGREDIENTS
| 1/2 |
kg |
Fleshy fish steaks (prawns may be substituted) |
| 1 |
|
Coconut |
| 1/4 |
ts |
Cummin seeds |
| 6 |
|
Peppercorns |
| 2 |
ts |
Coriander seeds |
| 1 |
|
1-inch piece turmeric -or- |
| 1 |
ts |
Ground |
| 2 |
|
Onions, sliced |
| 1 |
|
Tomato , sliced |
| 2 |
tb |
Oil |
| 2 |
|
Green chillies sliced lengthways (or more if desired) |
|
|
Salt and vinegar to taste |
INSTRUCTIONS
Clean and wash the fish. Cut into small steaks, rub in salt and vinegar and
set aside. Grind the spices. Extract a thick milk from the coconut (see
intro). Add the ground spices to the coconut and pass through the blender
again to extract a thin milk. Fry the onions and tomato in the oil, add
the thin coconut milk. Bring to the boil and add the chillies, fish and
thick coconut milk. Simmer until fish is cooked.
Caldine is also prepared using hard boiled eggs or bhindi (okra/ladies
fingers).
Serve with plain boiled rice.
From archives of rec.food.recipes
Date: Tue, 31 Jan 1995 08:20:10 GMT
From: trev@wg.icl.co.uk (Trevor Hall)
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